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Hot Chocolate Sauce No. 2
From The Institute cook book, 1913
Serves 1
Presented as published in 1913. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
591Calories
6 gProtein
146 gCarbs
14 gFat
Full nutrition (33 nutrients)
Calories591 kcal
Protein6.1 g
Carbohydrates146 g
Fiber6.5 g
Sugars101 g
Total Fat14 g
Saturated Fat1.2 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat0.5 g
Cholesterol31 mg
Sodium542 mg
Potassium395 mg
Calcium169 mg
Iron18 mg
Magnesium77 mg
Phosphorus130 mg
Zinc1.1 mg
Copper0.5 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.3 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.4 mg
Niacin (B3)4.3 mg
Folate68 mcg
Choline7.6 mg
Caffeine10 mg
Water195 g
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 92. The excerpt below is the record exactly as published.
1/2 cup sugar Cook all the ingredients together slowly until they form a syrup slightly thicker than maple syrup. Add the vanilla just before serving. HOT CHOCOLATE SAUCE No. 2 V^ cup sugar 2 tablespoons cocoa 1 cup boiling water 1 tablespoon butter
Cook this with the app: pantry check, scaling, and the assistant.